Cooking Steps

1. 

   Step1:1) Mix the corn oil in Banlan juice. Sift the powder for standby.

2. 

   Step2:2) eggs should be at room temperature. If they are taken from the refrigerator, it is better to soak them in warm water for five minutes. It's better to beat the eggs with warm water. Add half sugar to the end of the thick bubble to beat for one minute quickly. Add the remaining half sugar. Then beat for about 8 minutes quickly. Add the liquid of method (1) to beat for 5 minutes until the end of the milky white or dry bubble.

3. 

   Step3:3) slowly pour in the sifted powder. Use a scraper to turn it from the bottom to the top and mix evenly. The action should be light. Otherwise, it will be defoaming. The baked cake will not be fluffy.

4. 

   Step4:4) add the Banlan juice and stir gently. Preheat the oven at 170 ℃.

5. 

   Step5:5) pour the batter into the baking tray. Gently tap out the bubbles. Bake in the oven at 170 ℃ for 18-20 minutes.

6. 

   Step6:6) immediately transfer the cake and paper to the grid frame for cooling.

7. 

   Step7:7) whisk the cream with sugar and vanilla.

8. 

   Step8:8) use a cake knife to cut the unbalanced four sides of the cake. Turn it upside down and put it on another baking paper. Tear off the original paper

9. 

   Step9:9) apply a layer of whipped cream on one side of the torn pape

10. 

    Step10:10) slowly pull up the bottom of the cake with both hands. Roll up from the near side to the opposite side. After rolling up, do not pull up the butter paper. Put a layer of fresh-keeping paper on the outer bread into the refrigerator. Cut it about 1.5 hours later